No messing around this week listening to me withering on…. try this…

Lamb and Prune Tagine

INGREDIENTS
• 1 TBSP OLIVE OIL (13G)
• 1KG DICED LAMB
• SALT & PEPPER (3G)
• 2 ONIONS CHOPPED (300G)
• 4 GARLIC CLOVES (12G)
• 5CM KNOB OF GINGER, PEELED AND CHOPPED (20G)
• 1 TBSP HARISSA (18G)
• 2 TSP GROUND CUMMIN (GG)
• 1 TSP GROUND CINNAMON (2G)
• 1 TSP FENNEL SEEDS (2G)
• 1 LITRE CHICKEN STOCK
• 4-6 LARGE RIPE TOMATOES, ROUGHLY CHOPPED
• 200G PRUNES
• 100G GREEN OLIVES, STONED
• 100G SHELLED PISTACHIOS
• 20G CORIANDER CHOPPED

PREPARATION
Heat the olive oil in a large heavy based saucepan and brown the lamb well on all sides. Season generously. When you’ve got a good colour on the meat, after about 5 minutes of stirring and browning on a relative high heat, add the onions, garlic and ginger and cook out for another 2 minutes, until the onions start to soften and carmelise. Add the harissa and spices and mix really well. Cook for another 3 or 4 minutes so that the spices and harissa coat the meat.
Add the stock, cover with lid, turn down the heat and simmer for at least 1 hour, stirring occasionally to make sure nothing is burning at the bottom of the pan. At this stage you can let cool and leave in the fridge overnight and cook the following day, which allows the flavours to develop further but you can continue in one go. Add the tomatoes, prunes, olives and pistachios and cook, uncovered for another hour. At this stage it should have reduced to a nice consistency and the flavours should be really good. The bottom line is that the lamb need to cook for 2 hours in total which can be done in one go or split over 2 days. Garnish with the coriander and serve with rice. Yum !

Let’s Nutrify! – Jemma’s tips

Lamb is such a favourite of mine, both because of the delicious sweet taste but also because I know how nourishing it is. Rich in easy to digest iron, b vitamins and zinc, lamb makes the perfect winter boost if the energy levels are flagging. Lamb is also a relatively wild meat, outdoor reared and feeding naturally year round on the grasses and plants that they’ve always eaten. Owing to this, lamb is rich in omega 3’s and also in conjugated linoleic acid (CLA) which has been linked with lower body mass and seems to help with weight management. The ginger, fennel seeds, and prunes contained in this recipe make it rich in antioxidants, easy to digest and a wonderful source of soluble fibre. So if you would traditionally have found that red meat slows down your digestion, you’ll be pleasantly surprised by this dish! This dish freezes really well so be sure to make plenty and store some for those cold, dark nights! Serve it with some roasted root veggies or roasted cauliflower.”

Shane Dineen Fitness
Super fuel recipe with fantastic flavour, well worth the effort, see nutri info below:
Per portion:
Carbs : 26g
Protein : 56.6g
Fat : 33.4g
Fibre : 10.5g
Calories : 625

Butchers wife tip.
This tagine is ideal for a large group, this recipe serves 6 people, and is great with some rice and roasted veggies. The harissa gives it heat with body rather than outright fire, but feel free to add more if you like it. Seems alot of effort but if you use the frozen pre chopped ginger and just chuck in a tin of chopped tomatoes instead of chopping that cuts out chopping time.  If you don’t have harrisa use some chilli flakes to add the heat… enjoy x